Food

Marinated and Roasted Chicken, Potatoes, and Chickpeas

One other recipe for a delicious roasted chicken, potatoes and chickpeas

  • PREP TIME: 24 hours 10 minutes
  • COOK TIME: 1 hour 20 minutes
  • SERVES 4 to 6 people.
Ingredients
  • 400 grams chickpeas (about one 15-ounce can)
  • 800 grams (1 3/4 pounds) potatoes
  • medium head of garlic, cloves separated
  • bone in, skin on, chicken thighs
  • For the marinade:
  • 1 tablespoon olive oil
  • lemons, up to 3
  • 1/2 teaspoons brown sugar
  • 1 tablespoon mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon harissa paste (or to your taste)
  • 1/2 teaspoon chile flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to season
  • 2 teaspoons dry-roasted whole cumin seeds, for garnish
  • 80 grams chopped coriander leaves and stalks, (or one small handful), for garnish
  • 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop), for garnish Marinated and Roasted Chicken, Potatoes, and Chickpeas

Instructions

  1. The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
  2. Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
  3. Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
  4. An hour or so before you are ready to eat, heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through, and the chickpeas get a little crunchy. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
  5. Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: